I am writing this post while I am eating this delicious salad just prepared. Easy, perfect for the coming summer, with a taste of Mediterrean sea… This dish is a success (despite of my picture 😉 )
one red pepper
one small onion
pistachio nuts and almonds
Cook the bulgur in boiling water for 15 minutes. Chop the veggies and toss them in a large bowl, add olives and smashed nuts. Rinse the bulgur and let it cool down for 10 minutes, set in the bowl. Add some tablespoons of pesto and fresh mint, mix well and be delighted! You can add avocado slices and hard boiled eggs if you like.
Finally my version of the famous banana bread, which appears in every food blog and cooking website! Well, not much to say, just that it is delicious! 🙂
Ingredients: (make 1 loaf)
3 ripe bananas
100gr brown sugar
small glass of milk
pinch of cinnamon
15gr baking soda
Preheat the oven at 180°C. Smash the bananas into a bowl and mix with sugar until you get a creamy dough. Mix the flour with baking soda and a pinch of cinnamon, strain the flour as a fountain and pour the banana cream in it. Add milk and stir energetically. Add finally chocolate chips, poppy seeds and stir well. Grease a baking tin, pour the dough into and bake for 35 minutes. Serve.
The other day I had so much energy, which I concentrated in making something nice and appetizing. Something really yummie!! The table was so inviting at dinner time… guess why? Just scroll down to see the result of this easy peasy recipe! With my dose of ingredients you will get around 20 tortelli, I stuffed the pasta with a filling based on vegetables, but feel free to stuff it with meat, other veggies or what you like most.
Homemade stuffed pasta
250gr corn flour
For the filling:
half of a courgette
Mix the flour with a generous pinch of curcuma and salt till it gets a yellowish colour. Add an egg if you are not vegan and mix with the help of your hands. Add a little bit of water and knead till you get a nice and compact dough. Let it stay in the fridge for half an hour while you prepare the filling. Set the chopped veggies into a baking tin, cover with your favourite herbs and grill in the oven till they get smashed. Reduce in cream with a mixer. Roll out the dough, cut it in circles, just use a glas or a cutler, and stuff each one with the filling prepared. Be aware not to put too much filling into! Close the pasta by glueing one side to the other with some water and shape it in a tortellino. Let the pasta stay for a while. Cook in boiling water for 5 minutes and season with fresh chives and raw olive oil.
Enjoy your meal!
Here I am, finally!
It’s a very very very busy period for me now, between work, friends, discovering the city and unfortunatly no time for cooking 😦
Actually I didn’t post anything neither for my birthday on the 17th of august, well, I had a very great time with my friends in Amsterdam and I have beautiful memories about my 23rd, but no home baked cake this year!
Here it is a fast and super healthy recipe, a cream to spread on crackers and toasted bread for appetizer or for snack. Enjoy!
a can of beans (kapucijner)
juice of half a lemon
paprika, curry, pepper and curcuma
two or more table spoons of olive oil
Wash the beans with fresh and cold water, or cook them if you have dry beans.
Put all the ingredients in a bowl, spicing as taste.
Mix untill you get a soft but consistent cream.
Store in a jar and keep in fridge.
Last week we reached 33°C here in the Netherlands thus it was the perfect time to prepare an homemade sorbet. I have never had an icecream machine, so I follow my creativity and try to make a sorbet only with the aid of my freezer and a fork. This is my successful result: a perfect refreshing sorbet with an italian espresso coffee taste. Simply delicious!
Ingredients: (x 8 people)
120gr brown sugar
1 moka of coffee
Make a moka of espresso coffee.
Put the water in a large pan with sugar and make a light syrup by boiling it on light heat.
Add coffee to the syrup, stir well and let it cool down.
Put the liquid in a plastic box and put it in freezer.
After one hour and a half take it outside the freezer and break all the ice crystals with a fork, melting and mixing from the bottom to the top.
Do the same proceeding every 40 minutes for three or four times.
After one day or one night the sorbet is ready.
Take it out of the freezer 15 minutes before serving.
Con questa ricetta dolce partecipo a Get an Aid in the Kitchen del blog Cucina di Barbara
Yes, you have read well. A carrot jam.
Maybe it will sound a little bit strange, but I made this experiment the other day and the result is soooo tasty 🙂 It’s even so easy to make and it doesn’t require a lot of pans and materials, only creativity and patience.
Ingredients: (x 1 medium jar)
300gr sweet carrots
100gr brown sugar
half of an apple
Wash accurately the carrots and the apple and remove all stems.
Chop the carrots and the apple in cubes, put in a large pan with water and let it cook at light heat.
Add sugar, the lemon juice and the lemon curd and cook for about one hour, stir every 15minutes.
Add water if it too dry.
When the carrots are mashed the jam is ready, you can melt better with the aid of a mixer, but first remove the lemon curd if you don’t like.
Put the jam in a jar and let it cool down upside down.
Add a pinch of cinnamon as taste. 😉
We had an avocado standing in the fruit-plate for a few days, it became riped between apples and cherries so yesterday night was the perfect time to get it into a mexican guacamole sause.
Guacamole it’s perfect in wraps, tortillas and with raw vegetables as carrots, sellery, peppers and fennel, but also served at barbeques with meat and salads. A little bit of freshness for this summer which is at its door… (Today will be 30°C!)
Ingredients: (x 1 medium jar)
one riped avocado
three tablespoons of lemon juice
one tablespoon of capers
one tablespoon of parsley
three teaspoons of olive oil
one teaspoon of kerry, paprika and nutmeg
one big pinch of salt
Peel the avocado and mash it with a fork into a bowl.
When you get a kind of puree mix, add lemon juice, olive oil and capers.
Stir well and add spices.
Store the guacamole in fridge in a hermetic jar.